Savory Chiroti

A savory version of chiroti, the traditionally sweet deep-fried snack that's eaten during the Diwali holiday.

Deep-fried spiralled chiroti on a silver serving platter.

Serious Eats / Vicky Wasik

Why It Works

  • A moderate amount of black pepper infuses the dough with a subtle spice flavor, without making it pungent.
  • Brushing a fatty and starchy paste between the layers of dough, then rolling the dough up like a jelly roll, helps form the chiroti's signature spiral shape.

Chiroti is an Indian deep-fried snack that's eaten during Diwali. It's usually served sweet, sometimes finished with powdered sugar and sometimes dipped in sugar syrup. This savory version is loaded with black pepper, but make no mistake—it's just as perfect for Diwali as its sweet counterpart.

October 2019

Recipe Facts

Active: 90 mins
Total: 2 hrs
Serves: 10 to 12 servings
Makes: 20 to 25 chiroti

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For the Dough:

  • 1 1/4 cups plus 3 1/2 tablespoons (210g) all-purpose flour

  • 1/2 cup plus 1 tablespoon (100g) fine semolina flour

  • 1/2 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume or an equivalent weight

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons ghee

  • 1/2 cup (120ml) water

For the Paste:

  • 2 tablespoons ghee, melted

  • 3 tablespoons (30g) rice flour

  • Sunflower oil or other neutral oil, such as canola or peanut, for deep-frying


  1. Start the Dough: In a medium mixing bowl, thoroughly whisk together all-purpose flour, semolina flour, salt, and pepper. Add ghee to bowl and, using your hand, rub it into dry ingredients until well incorporated. Slowly drizzle in water, while mixing with your hand, until a firm yet supple dough forms; add the water slowly and make sure to mix it well as you go, as you may need slightly more or less water to reach the desired dough consistency. Cover bowl with plastic wrap and allow dough to rest at room temperature for 1 hour.

    Collage of making the dough for chiroti.

    Serious Eats / Vicky Wasik

  2. Make the Paste: In a small mixing bowl, stir together liquid ghee and rice flour to form a paste.

  3. Form the Chiroti: Once dough has rested, divide it into 2 equal portions. Transfer one portion to a work surface and keep the other covered with plastic to prevent drying.

  4. Using your hands, roll the dough into a uniform log shape, then divide it into 5 equal portions, each weighing about 1.7 ounces (50g).

  5. Using your hands, form each piece of dough into a ball. Using a rolling pin, and working with one piece at a time, roll each dough portion into a thin circle, flipping and rotating the dough 90 degrees between rolls, until it is about 6 to 7 inches (15 to 18cm) in diameter. Keep the rolled dough portions covered with a kitchen towel to prevent drying.

    Collage that shows dough being rolled out for chiroti.

    Serious Eats / Vicky Wasik

  6. Once all 5 small dough balls have been rolled into thin circles, set one circle on a work surface. Using a pastry brush, brush dough circle all over with the paste. Set another dough circle directly on top of the first one and brush it with the paste. Continue until you have a stack of all 5 dough circles, each brushed with the paste.

    Collage showing ghee being brushed onto dough that's stacked for making chiroti.

    Serious Eats / Vicky Wasik

  7. Roll the stack of dough rounds tightly, like a jelly roll. Using a sharp knife, cut the roll into 1/2-inch-thick rounds. Using a rolling pin, roll each of the pieces out into oval whorls about 3 to 4 inches (8 to 10cm) long.

    Collage showing chiroti being cut into slices and rolled out before frying

    Serious Eats / Vicky Wasik

  8. Repeat steps 4 through 7 with the second portion of dough.

  9. Fry the Chiroti: In a heavy-bottomed pot, heat 2 inches oil to 365°F (185°C) over medium to low heat. Carefully add a few whorls of dough to the oil, making sure not to crowd the pot; each whorl should have enough space to float without overlapping any others. Fry, turning once or twice, until golden and crisp on both sides, about 4 minutes.

    Collage showing rolled chiroti dough being deep-fried until golden.

    Serious Eats / Vicky Wasik

  10. Using a spider, slotted spoon, or strainer, transfer chiroti to paper towels to drain. Repeat with remaining whorls. Serve hot or at room temperature.

Special Equipment

Rolling pin, pastry brush, heavy-bottomed pot, instant-read thermometer

Make-Ahead and Storage

Stored in an airtight container, the chiroti will keep at cool room temperature for about 4 days.

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Nutrition Facts (per serving)
301 Calories
23g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 301
% Daily Value*
Total Fat 23g 29%
Saturated Fat 4g 22%
Cholesterol 11mg 4%
Sodium 66mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 1mg 7%
Potassium 38mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)